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by Josée Fiset

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vegetarian chickpea patties

My go-to patty recipe! I serve these patties as an appetizer with yogurt sauce, on my veggie dip platters or as bite-sized balls in salads. Hot or cold, a picnic just isn’t a picnic without them!

Preparation : 20 minutes

Baking : 6 minutes

Efficiency : About 12 patties

Refrigeration : 1 hour


Greek yogurt sauce


1. In a large bowl, mash the chickpeas with a potato masher. Stir in 2 tbsp. (30 ml) olive oil and the oats, chives, lemon juice, garlic powder and cumin. Add salt and pepper; cover and refrigerate for at least 1 hour.

2. Scoop chickpea dough using a 2 tbsp. (30 ml) ice cream scoop and form patties about 1/2 in. (1.25 cm) thick.

3. In a large frying pan, heat the remaining 3 tbsp. (45 ml) oil and cook patties until golden brown, 2 to 3 minutes on each side. Serve with the Greek yogurt sauce.

Greek yogurt sauce

1. In a medium bowl, combine the yogurt, cucumber, lemon juice, mint and garlic. Season with salt and pepper; refrigerate.


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